Charred Elote Street Corn
Fresh corn charred in a skillet and coated with a tangy, creamy, spicy mixture of mayo, cotija cheese, lime, and chili powder. Ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 280
- Protein
- 7g
freshcasualmexicanvegetariancrispyjuicycreamyweeknight
Ingredients
- 2 whole corn ears, husked
- ¼ cup mayonnaise
- ¼ cup cotija cheese, crumbled
- 1 whole lime
- ½ teaspoon chili powder
- 2 tablespoon fresh cilantro (chopped)
Instructions
- 1
Heat a large skillet over medium-high for 2 minutes until hot.
- 2
Add corn ears and cook 8–10 minutes, rotating every 2 minutes, until charred all over.
- 3
Mix mayo, cotija, chili powder, and juice of half the lime in a small bowl.
- 4
Roll each warm corn ear in the mayo mixture until well coated.
- 5
Sprinkle with cilantro and serve with remaining lime wedges.
Tools you’ll need
- 12-inch skillet
- small mixing bowl
- spoon
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